Potato Bean Soup

Potato Bean Soup

Cold winter nights demand comfort food, and this hearty potato bean soup delivers. This quick and easy soup is a great way to add healthy carbs and protein to your nutrition regimen without introducing a lot of fat. I make a big pot of this and it lasts a few days, so when we get home from a long day of work and working out, dinner is ready to go! I love the addition of Tofurky Italian Sausage, but it’s still great without it.

1 medium onion, diced
4 stalks celery, diced
2 cloves garlic, minced
3 lbs new potatoes, cut into bite-sized cubes
4 cups vegetable broth
4 cups water
2 cans white beans (cannellini, navy, great northern)
1 package Tofurky Italian Sausage, diced (optional)
salt and pepper to taste

In a large stock pot over medium-high heat, sauté onion 3-4 minutes or until soft. Add celery and garlic and cook for an additional 3-4 minutes.

Add potatoes, broth, and enough water to cover potatoes, and cook until potatoes are soft, about 15-20 minutes.

Add beans, sausage, salt and pepper, and cook for 5-10 minutes.

Transfer about 1/3 of the soup to blender and blend until smooth and creamy, then add it back into the soup. You can also use an immersion blender to accomplish this, just be sure to leave some of the potatoes intact.

Servings: 12
Per serving: 423 calories (50 from fat), 5.5g total fat, 0.8g saturated fat, 0mg cholesterol, 487mg sodium, 56g total carbohydrate (16.4g dietary fiber, 4.5g sugar), 29.9g protein, 3% vitamin A, 39% vitamin C, 20% calcium, 51% Iron

  • Good Points: High in dietary fiber, protein, Vitamin C, Iron, manganese, and potassium
  1. Rich made this for us last night. It was really good and very satisfying.

  2. […] Dinner last night. I completely eschewed the vegan part by adding butter and pork sausage instead of tofurkey (woof). muahahaha […]

  3. Wow, very good. Made this tonight and added some lentils in place of tofurkey (too much sodium). Very, very good and easy recipe. Thank you so much!

    • Super glad you enjoyed this Todd! This is one of my favorites for sure. It is super quick and easy to prepare and really satisfies on a cold night! 🙂

  4. Very bland for my liking but easy to make. Will add some spices to livin it up.

  5. […] with a sweet onion balsamic dressing, and brandy milk punch. The potato bean soup recipe came from The Vegan Road., except ours wasn’t vegan because we added beef broth. Some other substitutions: celery […]

  6. This was a great soup, though I did do some changes. I used carrots instead of celery, and I added some thyme, rosemary and oregano to get more flavour. Delicious!

  7. Thanks for the soup recipe. Went to go buy everything I needed at Whole Foods. Everything was reasonably priced. Followed the recipe to heart but got lost when I needed to add the beans. I don’t know if I am suppose to rinse therm threw and then add them or just add them with the liquid.
    Either way when I finished, It does have a bland taste to it. But nothing that could not be solved with some Oregano, salt and pepper. I added a touch of lemon to my serving.
    I will be adding the recipe to my regular meals. I made so much with this first badge that I managed to feed 6 people and still have half left.
    Thank you again and keep up the good work!

    • Hi Luis! As far as how to add the beans – you can do it either way. If the beans contain a lot of salt, rinsing them first will remove most of this. I usually buy no salt added beans so I just add them with their liquid. 🙂

  8. I was looking for something for my mom, whom I care for, that has lots of bulk and nutrient rich. This surely was all of that and more. I used the broth left over from some greens that I had cooked and I used grilled chicken breast. My mom ate the entire bowl. What other things can I cook for her that will help maintain her weight. Thank you.

  9. Have you tried this with tomatoes? Thanks, Kelly

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